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Pasta e Fagioli

Need a fast recipe now that everyone is back to school? Pasta e Fagioli made a regular appearance at my dinner table growing up.

This delicious soup was easy to convert to a whole food plant-based version thanks to tempeh! If you have never tried tempeh this is the perfect recipe to try.

Tempeh is a traditional Javanese food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process.

Pasta e Fagioli really is a great soup to make when trying to lose weight or maintaining. Packed full of beans and veggies with just a little bit of pasta thrown in. I promise our Pasta e Fagioli recipe is going to become one of your favorites.

Print the recipe here:

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Pasta e Fagioli
Serves 6-8
By: The Jaroudi Family 

8 oz tempeh, crumbled 
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped 
4 cups vegetable broth 
1-15oz can of diced tomatoes 
1-15oz can of kidney beans 
1-15oz can of white beans 
1 cup of pasta (ditalini) 
3 garlic cloves, minced
1 tbsp Italian seasoning 
1 tsp black pepper  
Extra vegetable broth as desired


Instant Pot: Add all ingredients into a 6qt Instant Pot and set high pressure for 4 minutes. Quick-Release Instant Pot (this will keep the pasta from overcooking). Add extra vegetable broth as needed. 

Slow Cooker: In a large slow cooker add all ingredients except the pasta. Cook on high for two hours or on low for four. Add the dry pasta in 30 minutes before the slow cooker is done. 

Stove Top: In a large stockpot add all ingredients except the pasta. Turn the heat to medium-high and simmer for ten minutes. Add pasta and simmer for ten more minutes.  

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Wishing you all the best,


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